Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Do not overcook.

Cool it fast: Drain and rinse the pasta briefly under cold water to stop cooking. Shake off excess water well so the salad doesn’t get watery.

Prep the veg: While the pasta cooks, halve tomatoes, dice cucumber and bell pepper, slice the onion, and cut olives and artichokes. Halve the mozzarella balls.

Make the pesto dressing: In a large mixing bowl, whisk pesto with 2 tablespoons olive oil and 1 tablespoon lemon juice. If it’s too thick, add another splash of oil. Season with a pinch of salt, black pepper, and red pepper flakes if using.

Toss the pasta: Add the cooled pasta to the bowl and gently coat it in the pesto dressing until every piece is glossy.

Add mix-ins: Fold in tomatoes, cucumber, bell pepper, red onion, olives, and artichokes. Add mozzarella and most of the basil, reserving a little for garnish.

Taste and adjust: Add more lemon, salt, or pepper as needed. If it seems dry, drizzle in another teaspoon or two of olive oil.

Finish and chill: Sprinkle with Parmesan, toss gently, and garnish with remaining basil. Chill for at least 20–30 minutes before serving for best flavor.